|本期目录/Table of Contents|

[1]刘义,周火祥,曹瑜,等.一株泡菜产细菌素乳酸菌的鉴定[J].应用与环境生物学报,2020,26(06):1460-1465.[doi:DOI: 10.19675/j.cnki.1006-687x.2020.07050]
　LIU Yi,ZHOU Huoxiang,Cao Yu,et al.Identification of bacteriocin-producing Lactobacillus from pickle[J].Chinese Journal of Applied & Environmental Biology,2020,26(06):1460-1465.[doi:DOI: 10.19675/j.cnki.1006-687x.2020.07050]
点击复制

一株泡菜产细菌素乳酸菌的鉴定()
分享到：

《应用与环境生物学报》[ISSN:1006-687X/CN:51-1482/Q]

卷:
26卷
期数:
2020年06期
页码:
1460-1465
栏目:
研究论文
出版日期:
2020-12-25

文章信息/Info

Title:
Identification of bacteriocin-producing Lactobacillus from pickle
作者:
刘义; 周火祥; 曹瑜; 宋玲玲; 何桂桦; 宋文琦; 乔代蓉; 曹毅
四川大学生命科学学院微生物与代谢工程四川省重点实验室 成都 610065
Author(s):
LIU Yi;  ZHOU Huoxiang;  Cao Yu;  SONG Lingling;  HE Guihua;  SONG Wen qi;  Qiao Dairong & CAO Yi?
Microbiology and Metabolic Engineering Key Laboratory of Sichuan Province, College of Life Science, Sichuan University, Chengdu 610065, China
关键词:
鉴定; 乳酸菌; 细菌素; 16S rDNA; 抑菌谱; 耐盐魏斯氏菌
Keywords:
identification;  Lactobacillus;  bacteriocin;  16S rDNA;  bacteriostasis spectrum;  Weissella halotolerans
DOI:
DOI: 10.19675/j.cnki.1006-687x.2020.07050
摘要:
乳酸菌所产细菌素可作为传统食物防腐剂的替代品，近几年国内的研究主要集中在产细菌素新菌株和高产菌株的筛选. 以从西南地区泡菜汁中筛选出的一株产细菌素的乳酸菌QH 18-4为研究对象，根据形态特征和生理生化试验，结合16S rDNA序列分析，鉴定菌株QH 18-4（菌种编号：SICC 1.1438）为耐盐魏斯氏菌（Weissella halotolerans）. 测定菌株QH 18-4产细菌素的抑菌谱，菌株QH 18-4对大肠杆菌（Escherichia coli）、金黄色葡萄球菌（Staphylococcus aureus）、肠道沙门氏菌（Salmonella enterica）、单核细胞增生李斯特氏菌（Listeria monocytogenes）、枯草芽孢杆菌（Bacillus subtilis）、蜡样芽孢杆菌（Bacillus cereus）、绿脓假单胞杆菌（Pseudomonas aeruginosa）有不同程度的抑制作用. 通过阳离子交换层析和分子筛层析分离了该细菌素，并通过SDS-PAGE确定其分子量（Mr）约为3.0 × 103. 菌株QH 18-4所产细菌素对细菌具有广谱抑菌性，且抑菌活性较高. 本研究所筛选的耐盐魏斯氏菌丰富了乳酸菌工业化生产的菌种资源，扩大了乳酸菌细菌素出发菌株的选择范围，具有较大应用潜力. （图7 表2 参24）
Abstract:
Bacteriocin produced by Lactobacillus can be used as a substitute for conventional food preservatives. Research in this area, therefore, has mainly focused on the screening of new, highly productive bacteriocin-producing strains. Here we describe one bacteriocin-producing strain, i.e., QH 18-4 (number of strains: SICC 1.1438), which was screened from pickle lixivium in southwest China. Strain QH 18-4 was classified as Weissella halotolerans, based on morphological characteristics and the results of physiological and biochemical tests and 16S rDNA sequencing. The bacteriostatic spectrum of bacteriocin produced by strain QH 18-4 was preliminarily determined, and response surface methods were used to optimize the production conditions for strain QH 18-4. Bacteriocin was purified by cation exchange chromatography and molecular sieve chromatography. Its molecular weight was determined by SDS-PAGE. This compound showed various inhibitory effects on Escherichia coli, Staphylococcus aureus, Salmonella enterica, Listeria monocytogenes, Bacillus subtilis, Bacillus cereus, and Pseudomonas aeruginosa. Its molecular weight (Mr) was determined to be approximately 3.0 × 103 by SDS-PAGE. Bacteriocin produced by strain QH 18-4 exhibited potent broad-spectrum bacteriostatic activity. This research enriches the strain sources for the Lactobacillus industry and expands the screen range of Lactobacillus bacteriocin. The Weissella halotolerans screened in this study shows great application potential, enriches the resources of lactic acid bacteria in industrial production, and expands the selection range of LAB bacteriocin-starting strains.

参考文献/References:

1 Veronica LC, Timothy DA, Dimitri K, Michael LC.Bacteriocins and their position in thenext wave of conventional antibiotics [J]. Int J Antimicrob Agents, 2015, 46 (5): 494-501
2 Barbosa J, Caetano T, Mendo S. Class I and Class II lanthipeptides produced by Bacillus spp. [J]. J Nat Prod, 2015, 78 (11): 2850-2866
3 Norfariza J, David CS, Arbakariya BA, Fadzlie WFW. Novel approaches to purifying bacteriocin: a review [J]. Crit Rev Food Sci Nutr, 2018, 58 (14): 2453-2465
4 Gaiser RA, Rivas L, López P. Production of eukaryotic antimicrobial peptides by bacteria-A review [J]. Commun Curr Res Technol Adv, 2011, 11: 992-1002
5 Beshkova D, Frengova G. Bacteriocins from lactic acid bacteria: microorganisms of potential biotechnological importance for the diary industry [J]. Eng Life Sci, 2012, 12: 1-14
6 Gharsallaoui A, Joly C, Oulahal N, Degraeve P. Nisin as a food preservative: part 2: Antimicrobial polymer materials containing Nisin [J]. Crit Rev Food Sci Nutr, 2016, 56 (8): 1275-1289
7 刘晓雪, 葛菁萍, 宋刚, 平文祥. Nisin 的防腐特性及其在食品工业中的应用[J]. 黑龙江医药, 2016, 29 (2): 195-199 [Liu XP, Ge JP, Song G, Ping WX. Antiseptic speciality of nisin and the application in food industry [J]. Heilongjiang Med J, 2016, 29 (2): 195-199]
8 彭书东, 李键, 刘士健, 张玉, 王洪伟, 赵欣, 索化夷. 乳酸菌细菌素生物合成机制、抑菌机制及应用研究进展[J]. 食品与发酵工业, 2019, 45 (6): 236-242 [Peng SD, Li J, Liu SJ, Zhang Y, Wang HW, Zhao X, Suo HY. Research progress on biosynthesis, antibacterial mechanism and application of lactic acid bacteria bacteriocin [J]. Food Ferment Dustries, 2019, 45 (6): 236-242]
9 Cleveland, Jennifer M, Thomas JN, Ingolf FC, Michael L. Bacteriocins: safe, natural antimicrobials for food p reservation [J]. Intern J Food Microbiol, 2001, 71: 1-201
10 李文, 陈银元, 陈立明,郭祥, 袁珍虎, 王陶.两株魏斯氏菌的益生特性比较[J]. 食品与发酵工业, 2019, 45 (15): 37-43 [Li W, Chen YY, Chen LM, Guo X, Yuan ZH, Wang T. Comparison of prebiotic characteristics of two Wessels [J]. Food Ferment Dustries, 2019, 45 (15): 37-43]
11 刘梅, 黄艳, 刘佳, 叶可萍, 李春保, 周光宏. 绿色魏斯氏菌对单增李斯特菌毒力特性的影响[J]. 南京农业大学学报, 2018, 41 (4): 736-741 [Liu M, Huang Y, Liu J, Ye KP, Li CB, Zhou GH. Effect of Weissella viridescens on the virulence property of Listeria monocytogenes [J]. J Nanjing Agric Univ, 2018, 41 (4): 736-741]
12 Deegan LH, Cotier PD, Hill C, Ross P. Bacteriocins: biological tools for bio-preservation and shelf life extension [J]. Intern Dairy. 2006, 16 (9): 1058-1071
13 沈萍, 范秀容, 李广武. 微生物学实验[M]. 北京: 高等教育出版社, 2002 [Shen P, Fan XR, Li GB. Experiment of Microbiology [M]. Beijing: Higher Education Press, 2002]
14 凌代文, 东秀珠. 乳酸细菌分类鉴定及实验方法. 北京: 中国轻工业出版社, 1999 [Ling DW, Dong XZ. Classification and identification of lactic acid bacteria. Beijing: China Light Industry Press, 1999]
15 王娟 , 蔡国林, 方华, 陆健. 产细菌素的饲用乳酸菌的分离与鉴定[J]. 食品与发酵工业, 2016, 42 (8): 38-43 [Wang J, Cai GL, Fang H, Lu Jian. Isolation and identification of a lactobacillus strain producing antibacterial material [J]. Food Ferment Dustries, 2016, 42 (8): 38-43]
16 Karthikeyan V, Santosh SW. Isolation and partial characterization of bacteriocin produced from Lactobacillus plantarum [J]. Afr Microbiol Res, 2009, 3 (5): 233-239
17 满丽莉, 向殿军. 产细菌素乳酸菌的筛选及发酵条件优化[J]. 中国乳品工业, 2019, 47 ( 8): 4-25 [Man LL, Xiang DJ. Screening of bacteriocin-producing lactic acid bacteria and optimization of fermentation conditions [J]. China Dairy Ind, 2019, 47 (8): 4-25]
18 Bai J, Yun JM, Zhu FM, Yan HJ, Zhang XW, Ai DY. Isolation, purification and identification of antibacterial peptide from Bacillus subtilis strain B3 [J]. Food Ferment Ind, 2018, 44 (8): 78-85
19 冯树, 周樱桥, 张忠泽, 微生物混合培养及其应用[J]. 微生物学通报, 2001, 28 (3): 92-95 [Feng S, Zhou YQ, Zhang ZZ. Microbial mixed culture and its application [J]. Microbiol China, 2001, 28 (3): 92-95]
20 杨云喜, 李佩, 徐岳松, 郭洪秀, 郭明月, 曹毅, 乔代蓉, 徐辉. 产抗菌肽乳酸菌的分离、鉴定及培养条件优化[J]. 应用与环境生物学报, 2014, 20 (5) : 817-824 [Yang YX, Li P, Xu YS, Guo HX, Guo MY, Cao Y, Qiao DR, Xu H. Isolation and identification of antimicrobial peptides-producing lactic acid bacteria and optimization of the culture conditions [J]. Chin J Appl Environ Biol, 2014, 20 (5) : 817-824]
21 姜新.杂合抗菌肽的设计改造、真核表达及性质研究[D]. 成都: 四川大学, 2007: 49-50 [Jiang X. Secreted expression and activity detection of two hybrid antimicrobial peptides in Pichia pastoris [D]. Chengdu: Sichuan University, 2007: 49-50]
22 凡全, 田英, 赵明义, 田艳秋. 饮用水中未知细菌鉴定方法研究进展[J]. 东北水利水电, 2016 (8): 44-46 [Fan Q, Tian Y, Zhao MY, Tian YQ. Advances in identification of unknown bacteria in drinking water [J]. Water Resour Hydropower NE China, 2016 (8): 44-46]
23 林万明. 细菌分子遗传学分类鉴定法[M]. 上海: 上海科学技术出版社, 1990 [Lin WM. Methods of Molecular Genetics in Classification and Identification of Bacterial [M]. Shanghai: Shanghai Scientific & Technical Publishers, 1990]
24 Leong KH, Chen YS, Lin YH, Pan SF, Yu B, Wu HC, Yanagida F. Weissellicin L. A novel bacteriocin from sian-sianzih-isolated Weissella hellenica 4-7 [J]. J Appl Microbiol, 2013, 115 (1): 70-76

相似文献/References:

[1]缪元颖,李化,杨亚力,等.苯丙氨酸解氨酶高活性红酵母（Rhodotorula sp.）CIBAS A-1401菌株的鉴定[J].应用与环境生物学报,2004,10(02):242.
　MIAO Yuanying,et al..Taxonomy of Rhodotorula sp. CIBAS A 1401 strain with high activety of phenylalanine ammonialyase[J].Chinese Journal of Applied & Environmental Biology,2004,10(06):242.
[2]王永忠 廖强** 朱恂 田鑫 王中康 张攀 张宝鹏.产氢光合细菌的分离鉴定及高产氢菌株的筛选*[J].应用与环境生物学报,2008,14(05):668.
[3]王丽,雷娟,向文良,等.一株产紫色素放线菌的鉴定及其色素特性研究[J].应用与环境生物学报,2009,15(01):139.[doi:10.3724/SP.J.1145.2009.00139]
　WANG Li,LEI Juan,XIANG Wenliang,et al.Identification and Characterization of Purple Pigment-producing Actinomycete Strain[J].Chinese Journal of Applied & Environmental Biology,2009,15(06):139.[doi:10.3724/SP.J.1145.2009.00139]
[4]王中康,胡小容,廖强,等.几株紫色非硫细菌的分离鉴定与产氢特性分析[J].应用与环境生物学报,2009,15(01):120.[doi:10.3724/SP.J.1145.2009.00120]
　WANG Zhongkang,HU Xiaorong,LIAO Qiang,et al.Identification, Culture Characteristics and Hydrogen-producing Ability Analysis of Several Purple Non-sulfur Bacterial Strains[J].Chinese Journal of Applied & Environmental Biology,2009,15(06):120.[doi:10.3724/SP.J.1145.2009.00120]
[5]何力,郝勃,谢从新,等.草鱼肠道纤维素酶产生菌主要种类的分离与鉴定[J].应用与环境生物学报,2009,15(03):414.[doi:10.3724/SP.J.1145.2009.00414]
　HE Li,HAO Bo,XIE Congxin,et al.Isolation and Identification of Major Cellulase-producing Fungi in Intestines of Grass Carp[J].Chinese Journal of Applied & Environmental Biology,2009,15(06):414.[doi:10.3724/SP.J.1145.2009.00414]
[6]马俊孝,孔健,季明杰.利用PCR-DGGE技术分析乳制品中的乳酸菌[英文][J].应用与环境生物学报,2009,15(04):534.[doi:10.3724/SP.J.1145.2009.00534]
　MA Junxiao,KONG Jian,JI Mingjie.Detection of the Lactic Acid Bacteria in Commercial Yoghurts by PCR-denaturing Gradient Gel Electrophoresis[J].Chinese Journal of Applied & Environmental Biology,2009,15(06):534.[doi:10.3724/SP.J.1145.2009.00534]
[7]郭成,李金花,柴兆祥.天祝高寒草地三线镰孢的分离鉴定及β-tubulin基因序列分析[J].应用与环境生物学报,2011,17(01):51.[doi:10.3724/SP.J.1145.2011.00051]
　GUO Cheng,LI Jinhua & CHAI Zhaoxiang.Isolation, Identification and Analysis of β-tubulin Gene Sequence of Fusarium tricinctum at Different Altitudes in Tianzhu Alpine Grassland[J].Chinese Journal of Applied & Environmental Biology,2011,17(06):51.[doi:10.3724/SP.J.1145.2011.00051]
[8]刘茜,张娟,陈坚,等.喷雾冷凝法制备高性能乳酸菌微胶囊[J].应用与环境生物学报,2012,18(05):824.[doi:10.3724/SP.J.1145.2012.00824]
　LIU Qian,ZHANG Juan,CHEN Jian,et al.Microencapsulation of Lactic Acid Bacteria with Improved Performance by Spray-congealing[J].Chinese Journal of Applied & Environmental Biology,2012,18(06):824.[doi:10.3724/SP.J.1145.2012.00824]
[9]熊亚,陈强,唐玉明,等.泸州老窖不同窖龄窖泥中乳酸菌多样性PCR-DGGE分析[J].应用与环境生物学报,2013,19(06):1020.[doi:10.3724/SP.J.1145.2013.01020]
　XIONG Ya,CHEN Qiang,TANG Yuming,et al.PCR-DGGE Analysis of Lactobacillus Diversity in Pit Muds of Different Cellar-aged Luzhou Laojiao Liquor[J].Chinese Journal of Applied & Environmental Biology,2013,19(06):1020.[doi:10.3724/SP.J.1145.2013.01020]
[10]杨云喜,李佩,徐岳松,等. 产抗菌肽乳酸菌的分离、鉴定及培养条件优化[J].应用与环境生物学报,2014,20(05):817.[doi:10.3724/SP.J.1145.2013.12044]
　YANG Yunxi,LI Pei,XU Yuesong,et al. Isolation and identification of antimicrobial peptides-producing lactic acid bacteria and optimization of the culture conditions[J].Chinese Journal of Applied & Environmental Biology,2014,20(06):817.[doi:10.3724/SP.J.1145.2013.12044]
[11]刘义 周火祥 曹瑜 宋玲玲 何桂桦 宋文琦 乔代蓉 曹毅**.一株泡菜产细菌素乳酸菌的鉴定[J].应用与环境生物学报,2021,27(04):1.[doi:10.19675/j.cnki.1006-687x.2020.07050]
　LIU Yi,ZHOU Huoxiang,Cao Yu,et al.Identificantion of Bacteriocin-Producing Lactobacillus from Pickle[J].Chinese Journal of Applied & Environmental Biology,2021,27(06):1.[doi:10.19675/j.cnki.1006-687x.2020.07050]

更新日期/Last Update: 2020-12-25